Menu
A healthy outside starts with a healthy inside!

828.734.7702    
Book an Appointment

“For years I have craved sugary foods, but didn’t know why. When I saw the local community center was offering a program on Stressed Out Bodies; Cravings, What Are These About I was intrigued to learn more. Michelle Sanderbeck's presentation helped me to understand why my body was craving certain foods and how to give my body the food and nutrients it needs so that I won’t crave the foods that I know that are not good for my health.” Andrew S.

Lentil Vegetable Soup

• 1 tbsp extra virgin olive oil
• 2 small onions, diced
• 2 stalks celery, diced
• 2 medium carrots, diced
• 2 cloves garlic, minced
• 1 tsp salt, plus more to taste
• 1½ tsp italian seasoning
• 2 bay leaves
• 1 cup trimmed and chopped green beans (I used frozen)
• 4 cups vegetable broth + 1 cup water
• 2 tbsp tomato paste
• 1-15oz caned diced tomatoes (not drained)
• 1 medium potato, cubed
• 1 cup lentils
• 2 cups spinach
• 1 tbsp balsamic vinegar

  1 Heat oil over medium heat in a large pot or dutch oven.

2 Once oil is hot, add onions, celery, carrots, and a dash of salt. Sautee for about 7 minutes.

3 Add garlic and sautee for another 2 minutes. Stir in the salt, italian seasoning, and bay leaves. Sautee for another minute. Add green beans, vegetable broth, water, tomato paste, diced tomatoes, potato, and lentils. Give it a stir, bring to a boil, then simmer (covered) on low for 35-45 minutes, or until lentils are tender.

Stir in spinach and balsamic vinegar. Season with salt and pepper to taste

GAZPACHO

3 medium tomatoes, peeled, seeded, and chopped (about 3 cups)
1 large cucumber, peeled, seeded, and chopped (about 2 cups)
1 red bell pepper, chopped (about 1 cup)
1 medium onion, chopped (about 11/4 cups)
3 cups canned tomato juice
2 tablespoons fresh herbs (such as tarragon, thyme, or parsley), chopped
1/4 cup red wine vinegar
2 cloves garlic, peeled and finely chopped
2 tablespoons tomato paste
Juice of 1/2 a lemon
Kosher salt
Cayenne pepper
1 cup croutons, to garnish

  1. In a bowl, reserve 2 tablespoons each of the tomato, cucumber, pepper, and onion to garnish.

2. In the food processor or blender, purée the remaining ingredients (except the croutons) until smooth, adjusting the seasoning to taste with lemon juice, salt, and cayenne pepper.

3. Cover and chill thoroughly, at least 3 hours but preferably overnight. Adjust the consistency as desired with water. Serve in chilled bowls garnished with the reserved vegetables and croutons.

Recipe courtesy of epicurious


Recent Posts


Tags

avocados brussel sprouts ACV pumpkin Glaze pear pumpkin puree mayo gnocchi zucchini rosemary hoisin sauce Zucchini Parmesan Crisps Gruyère cheese cucumber kalamata olives white beans cloves roasted beets Ginger salad quinoa sweet potatoes chia seeds almond milk garbanzo beans roasted veggies lime peppers medjool dates berries Italian seasonings grapes Wraps Organic 3-Bean & Vegetable Soup bacon yogurt bell peppers tahini croissants cashews gorgonzola ham Almonds Honey Chipotle horseradish dr axe garlic tomatoes Beet-and-Apple Salad Cinnamon vegetables hash browns MACA oregano coconut protein powder sugar Guacamole carrots cumin Arugula tomato juice butter onion curry powder apricots pomegranate molasses cucumbers walnuts Southwestern Salsa Lemon juice soup peaches lemon Roast Chicken cranberries casserole chard leaves olive oil cambozola clove Shallot bell pepper sunflower seeds Chicken almond butter pistachios Salmon Bartlett pears Kiwi banana Salsa macaroni salad summer sandwiches Gazpacho parsley thyme red wine vinegar goat cheese dressing quesadillas apple cider vinegar tomato paste croutons Giada's Herbed Quinoa honey chicken broth raisins roasted Roasted Brussels Sprouts chili spinach black bean pomegranate Fruit Smoothie Carrot stir-fry apple eggplant gluten free pecans cheese Broccoli green beans Squash eggs white wine vinegar chicken salad beets greek yogurt vanilla bean roasted carrots pastry cream Chicken and Broccoli Stir-Fry Reggiano Cheese cauliflower crust hummus pasta pie crust cashew potato


Archive